Calorie content of raw potatoes. Chemical composition and nutritional value.

Potato and BJU calorie table

The table shows average values. Please note that calorie content varies depending on the type of potato and the amount of oil (if any is used). Focus on these data for a general calculation of calorie content and BJU of your diet.

calorie content of potatoes

Energy value of popular potato dishes

Potatoes are used in the preparation of appetizers and salads, become a filling for flour products, and an ingredient in soups and main courses.

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The most popular of them have the following calorie content per 100 grams of product:

• Potato pie – 208 kcal;
• Pies with potatoes – 253 kcal;
• Potato stew with meat – 132-140 kcal;
• Fried potatoes with mushrooms – 120 kcal;
• Dumplings with potatoes – 150 kcal.

How to calculate the calorie content of potatoes per 100 grams?

Table. which we have provided for your review is preliminary and average. If you want to know the exact calorie content of your dish, follow the following instructions:

• Weigh all the ingredients that will be included in the dish: potatoes, milk, butter, herbs, etc. Food must be weighed in its raw form.
• Determine the cooking method. When frying, the oil is absorbed into the food by about 20%, according to culinary rules. The remaining products are simply summed up.
• After cooking, weigh the final dish and compare it with the weight of the raw food. Determine the calorie content of the finished dish using the proportion. Let's assume that the weight of all raw foods and 20% butter is 600 grams, and the calorie content is 200 Kcal per 100 grams. The total calorie content of the raw dish is 1200 kcal. The weight of the finished food was 400 grams and 300 kcal per 100 grams. respectively.

Jacket potatoes

Jacket potatoes are potatoes that remain in their skins during cooking. To prepare a vegetable in its uniform, you should select tubers of approximately the same size, wash them and fill them with cold water. The water must be salted so that the potato skins do not crack during cooking. There are other ways to keep the “uniform” safe and sound:

• after the water in which the potatoes are cooked boils, reduce the heat;
• the total cooking time should be about 25 minutes;
• Before cooking, the tubers can be carefully pierced with a fork several times.

The calorie content of 100 grams of jacket potatoes does not exceed 74 kcal. The dish boasts a high content of potassium and magnesium, and is also allowed for consumption during diets.

Myths about the calorie content of potatoes

1. Potatoes contain a lot of starch, they make you fat . This is not true, the composition of the product is not as important as the calorie content of the product. Boiled potatoes are lower in calories than pasta, buckwheat or rice.
2. Fried potatoes lead to obesity. Yes, indeed, potatoes fried in oil have a high calorie density due to the oil. But the amount of food consumed is important here. If you meet your daily caloric intake, then fried potatoes will not make you fat. You might even lose weight.
3. Potatoes cause hunger. This is not true, potatoes are a dense product that allows you to forget about the feeling of hunger for a long time. It can be used to regulate eating behavior very well.
4. There is nothing healthy in potatoes, pure starch. This is also a myth, and in the next section of this article we will analyze the composition of this wonderful product with all the details.

Boiled potatoes

Boiled potatoes retain the beneficial properties and calorie content of the vegetable almost unchanged. The nutritional value decreases slightly, and the calorie content of the dish remains within 70-80 calories. Boiled potatoes are considered an excellent source of potassium and phosphorus.

The ability to cook potatoes is one of the most necessary skills for modern housewives. When preparing boiled potatoes, consider the following points:

• peeled potato tubers should be cut into medium-sized pieces: potatoes in this form will cook faster (than whole tubers), without losing a large amount of nutrients (like very small pieces);
• You should start cooking the potatoes in cold water, which will only lightly cover the tubers;
• The cooking time for potatoes is 25-30 minutes, but it can be reduced slightly by adding a small piece of butter to the water;
• It is best to salt potatoes at the end of cooking;
• It is better to start cooking young potatoes over low heat, checking their readiness, otherwise they may turn out watery.

Useful properties of potatoes

The main component of potatoes is starch. The tubers also contain a large amount of vital vitamins.

Vitamins

• folic acid;
• B vitamins;
• vitamin C complex;
• vitamins of group H;
• PP vitamin complex;

Minerals

• potassium
• magnesium
• calcium
• zinc;
• selenium;
• iron;
• manganese;
• etc.

Potatoes cope well with excess cholesterol in the human body, especially when boiled. Prevents metabolic disorders thanks to natural fiber.

Benefits and harms

The benefit of potato tubers lies in their rich content of vitamins and starch. The components have a protective and anti-inflammatory effect. Vegetable juice plays a special role, as it is widely used for medical purposes for the treatment and prevention of disorders associated with the gastrointestinal tract. The juice regulates the level of stomach acid, helps with severe pain, heartburn and heals stomach ulcers in the initial stages of development.

Juice from raw root vegetables helps in cases of disruption of the optimal functioning of the pancreas. Contains many vitamins and minerals, as well as sodium, magnesium, potassium, which normalize optimal metabolism. In addition, they help get rid of pain in the stomach, primary signs of pancreatitis or diarrhea.

Important!

Green potatoes contain a high content of poison, which provokes general poisoning of the body. Root vegetables with green spots on the peel or pulp should not be consumed.

Doctors do not recommend consuming raw potato tubers for people who suffer from slagging in the body and sexually transmitted diseases. This ban is due to the fact that raw potatoes absorb various compounds from the soil and chemicals into the peel, which cause an exacerbation of the disease and other negative consequences.

conclusions

In the world of nutrition, there are a lot of rumors and speculation that have nothing to do with reality. We recommend that you watch the video on Boris Tsatsouline’s channel, where he explains the processes of losing weight from a scientific point of view.

How many calories are in potatoes? It depends on the cooking method and additional ingredients. If you don’t want to make a mistake, weigh all the ingredients and add up the calorie content. At first it will seem difficult and boring, but you will quickly get used to it. See you!

Contraindications

Gray potato tubers should not be taken by people who suffer from the following disorders:

• Diabetes mellitus at various stages of development.
• Pathology of the gastrointestinal tract.
• Allergic reactions.
• Colitis.
• Low stomach acid levels.
• Gastritis and many others.

Doctors say that potato juice increases gas in the intestines and promotes weight gain, so diabetics and overweight people are not recommended to consume raw tuber.

Contraindications to eating raw potatoes arise only in connection with individual pathologies and abnormalities , but if you take such a product, you should immediately consult a doctor or take specialized antihistamines to normalize the condition.

Step-by-step instructions: how to treat?

Radiculitis

If you have radiculitis, an effective way to treat it is to use raw potatoes. Grate the tubers of the product on a coarse grater, place on gauze and apply to the affected area. In addition, boiled potatoes are also used.

1. The tubers must be boiled and crushed in advance, adding a few tablespoons of baking soda.
2. The mixture is laid out on the surface of the gauze and pressed against the diseased area of ​​the body.

Bruises

Do raw potatoes help with bruises or not? How to make a bandage?

1. Grate the potatoes.
2. Squeeze out the juice and place on cheesecloth.
3. Apply to the bruise and secure with a bandage.
4. After a few hours, change the bandage.

Wounds

For wounds, raw potatoes are grated and placed on the surface of a gauze napkin. The potato dressing is changed every 30 minutes. The method helps relieve the inflammatory process, reduce pain and prevent the occurrence of new formations.

Heartburn

To combat heartburn, you need to take raw potato juice for 10 days. The drink is consumed in the morning on an empty stomach in a dosage of 150 - 200 ml.

Haemorrhoids

There are several ways to use potatoes to treat hemorrhoids:

• In the form of a potato candle:
  It is necessary to cut a candle of a streamlined shape from fresh potatoes that does not have sharp edges.
• Rinse thoroughly beforehand.
• Afterwards, a potato tampon is inserted into the anus overnight.
• Potato porridge:
  The vegetable is grated.
• The mixture is placed in a gauze bag and applied to a knot or lump.

From insect bites

Using raw potatoes helps relieve inflammation and itching. It is necessary to apply several pieces of the washed, purified product to the site of the insect bite.

The potato tubers themselves have a lot of positive properties, however, to obtain them and eliminate side effects, you must adhere to the rules for preparing a particular medicinal tincture.

Juice, application

How to do it?

Juice can be prepared in two ways:

1. Grate the vegetable and squeeze out the juice using gauze.
2. Peel the potatoes and place in a juicer.

Healthy and tasty juice is obtained from red potato tubers.

How to use?

The juice should be drunk on an empty stomach, about half an hour before meals. To improve the taste and medicinal properties of the drink, you can add juice from carrots, pumpkin, celery, lemon, and also use cinnamon and honey. Due to the increased content of acid and starch, you should rinse your mouth after drinking the drink.

Taking juice for medicinal purposes differs in dosage:

• Stomach ulcer. The juice is taken 3 times a day, 2 hours before meals, 50 ml for 1 month.
• Gastritis. 150 ml of liquid per day for 10 days. After 2 weeks, repeat the course.
• Pancreatitis. Drink the drink for 10 days, 200 ml once a day, an hour and a half before meals.